Rosh Hashanah Recipes 2015!

With the advent of the Hebrew month of Elul and shofar blowing every morning, it is clear that Rosh Hashanah is just a few weeks away. We start to prepare the physical aspects of the Holiday, and work to uplift ourselves spiritually,. We want everything to be special and meaningful for the New Year.

Our meals have particular significance, with Rosh Hashanah “simanim” foods such as beets, carrots, leeks, pomegranates, honey, round challahs, fish, and dates, just to name a few on our table. In our efforts to elevate ourselves, we give special important characteristics to our foods. After all “you are what you eat”! By assigning spiritual attributes to our Rosh Hashanah foods we uplift our meals from the mundane to the holy. We are saying that we recognize that our foods are not just sustenance, but have the ability to bring us closer to G-d.

I hope that these recipes will help uplift your Rosh Hashanah and the rest of your New Year! Shanah Tova!!

Pomegranate and dried cherry glazed chicken skewers

2016-09-09 19:55:28

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Ingredients

1 ½-2 pounds boneless skinless chicken breasts - around 3 breasts

2 cups pomegranate syrup (like Torani)

1 tablespoons cornstarch

1 tablespoon soy sauce

1 tablespoon canola oil

½ cup dried cherries

24 7” long skewers

non-stick vegetable spray

additional dried cherries for garnish

Instructions

Line a large baking sheet with foil.

Spray with non-stick vegetable spray.

Set aside

Remove the tenders from each chicken breast.

Set aside.

With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets.

Slice each half into 3 long strips.

Repeat with the remaining cutlets.

If the tenders are thick, slice them in half for 2 thin tenders.

Thread the chicken onto the skewers.

Place into a large baking dish with at least 2” sides.

Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.

Place the skewers on the prepared baking sheet, reserving the marinade.

Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.

While the chicken is baking, place the marinade in a 4 quart pot.

Add the cornstarch, soy sauce and canola oil.

Whisk until the cornstarch is completely blended.

Cook on medium-low heat until the sauce thickens.

Add the dried cherries.

Stir to combine.

When the chicken is cooked through, remove from oven and spoon sauce over them.

Serve warm with additional dried cherries as garnish.

Recipe is property of Sharon Matten, KosherEveryday.com

Honeyed spiralized red/gold beet salad

2016-09-09 20:52:35

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Ingredients

2 medium yellow/golden beets

2 medium red beets

1/2 small onion thinly sliced

2 tablespoons honey

1 tablespoon canola oil

1 teaspoon dried parsley, or 1 tablespoon fresh parsley

Instructions

Spiralize the gold beets into a medium bowl, then spiralize the red beets into a separate larger bowl.

Reserve the extra pieces from the spiralizer and set aside for the Beet Borscht.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

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Meet Sharon Matten

Sharon Matten lives in the awesome city of Chicago with her family, their guinea pig Puffball, and several glow in the dark fish. For more information about Sharon click here →